The Forktionary Angle
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Definition
A thickening agent made from equal parts fat (butter or oil) and flour, cooked together, forming the base for sauces, gravies, and soups.
Sensory Profile
TasteToasted,Nutty (dark roux),Buttery,Mild (light roux)
TextureThick,Viscous,Smooth
AromaToasty,Buttery,Floury
AcidityLow
Technical Metrics
Nutrition Facts
Per 30 g (2 tbsp) Calories450 kcal
Total Fat40 g
Saturated Fat25 g
Trans Fat1 g
Cholesterol100 mg
Protein4 g
Total Carbohydrate20 g
Dietary Fiber1 g
Total Sugars0 g
Calcium10 mg
Iron0.5 mg
Potassium50 mg
Chef’s Secret
For a perfect lump-free roux, always add cold liquid to hot roux (or hot liquid to cold roux) slowly while whisking vigorously.
Substitutions
Best Match
Cornstarch Slurry
1:1 (thickness varies)
Excellent for thickening, gluten-free, but adds no flavor/color and can become cloudy.
Beurre Manié
1:1 (for quick thickening)
Raw butter and flour kneaded together, whisked into hot liquid for quick thickening, no cooked flavor development.
Potato Starch
1:0.5 (less starch needed)
Gluten-free, excellent thickener, creates glossy sauces, but can be stringy if overcooked.
Pureed Vegetables
Varies
Adds flavor and thickness naturally, but changes ingredient profile.
Buying Guide
Not typically bought pre-made for home use; ingredients are staples. Ensure fresh flour and good quality fat.
Flavor Pairings
Milk (for béchamel) Broth Stock Cream Herbs Spices
